Asian Stuffed Cabbage

"These aren't too labor intensive for a birthday meal, are they?"

When my husband asked me that question when I served these for dinner the first time, I knew I had hit the jackpot. I was already fairly certain. After all, the recipe has some of my favorite ingredients in the Asian-inspired sauce - sesame oil, rice vinegar, soy sauce - and I have always loved stuffed cabbage. The thing is that prior to this recipe, I had never actually made stuffed cabbage. In my head, it was way too labor intensive. In reality, for me, the most labor intensive part was cleaning the cabbage leaves. And really, that wasn't a big deal. I did have to watch a video to make sure I was rolling them right (I found this quick one to be helpful: https://www.youtube.com/watch?v=4-OAM89WulQ) but beyond that, this recipe is surprisingly easy. And offer the sauce as a dipping option. It was a huge hit.

INGREDIENTS:

• 1 lb lean ground turkey
• 2 carrots, shredded
• 1 cup cooked brown rice or quinoa (I used quinoa)
• 4-5 garlic cloves, minced
• 2 tablespoons ginger, minced
• 1 small onion, minced
• 3 tablespoons low sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon chili or chili-garlic sauce (found in the Asian section of your grocery store)
• salt and pepper, to taste
• leaves from 1 large head of Napa cabbage

DIRECTIONS:

1. Preheat your oven to 400 degrees.
2. Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
3. To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
4. Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.
5. Serve with juices from baking dish and additional chili sauce.

Difficulty: easy-medium

Time: about 50 minutes total

Source: http://aggieskitchen.com/asian-stuffed-napa-cabbage-rolls/

Asian Turkey and Veggie Lettuce Wraps

My love affair with lettuce wraps began when I spent some time in South Korea in college.  While there, we would go to restaurants where the meat was cooked right at the table and was served with many wonderful Korean side dishes, rice, and leaves of greens.  It took me a bit to figure out the process, but through observation, I realized what to do - get the piece of lettuce, add some meat, some rice, some toppings and maybe some sauce, fold it all up and pop it in your mouth.  Amazing.  Ever since, I have loved lettuce wraps of all kinds.  This recipe is a very simple one, with the veggies and meat and sauce all cooked together so that there is only one final step at the table - fill the lettuce leaf  - and then enjoy!!

INGREDIENTS:

• ground turkey (~1.5 lb)
• carrot
• red pepper
• mushrooms
• green onion
• 1 cup (cooked) quinoa 
• 2 Tbs Hoisen Sauce
• 1/4 cup soy sauce
• Romaine lettuce leaves

DIRECTIONS:

1. Begin cooking quinoa. (I usually add 1 cup uncooked, rinsed quinoa to 2 cups of water, bring to a boil, cover and simmer for 15 minutes.  This makes much more than the recipe needs, but I always have a use for leftover quinoa.)
2. Finely dice veggies (or use a chopper), keeping mushrooms separate.
3. In a small amount of olive oil, saute carrot, red pepper, green onion until beginning to soften.  Add mushrooms and saute a few minutes more.  
4. Add 1/4 cup soy sauce to the veggies, allow to simmer for 5 minutes.  Transfer veggies to a bowl.
5. In same skillet, brown ground turkey.  Once browned, add cooked veggies and 2 Tbsp Hoisen Sauce; mix.  Add 1 cup cooked quinoa; mix well.
6. Serve wrapped in Romain leaves.

Difficulty: medium (the dicing)

Time: 35 minutes

Source: my kitchen experiments

Un-Stuffed Cabbage Skillet

This is a recipe that was floating around last winter on Facebook.  Remembering how I had a plethora of cabbage last summer and fall from my CSA basket, I kept it tucked away to use when I wanted something other than cabbage and noodles.  I always loved the stuffed cabbage my grandma and mom used to make, but to be honest, I just have never been up to the seemingly labor-intensive job.  This recipe solved my dilemma perfectly.  I have made it many times now and it is always a hit.

INGREDIENTS:

• 1 1/2 to 2 pounds lean ground beef or turkey
• 1 tablespoon oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt

DIRECTIONS:

1. In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
2. Add the garlic and continue cooking for 1 minute.
3. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. (I serve this over rice.)

Yield: Serves 6 to 8

Difficulty: Easy
Time: 30-40 min
Source: Facebook friends

Mini Turkey Burgers with Cucumber Dill Sauce

My husband researched 5K races for our family to do while on vacation.  John found the Mt. Trashmore YMCA race to be held on the Fourth of July; three of us registered. The arrival of Hurricane Arthur late the night before kept Emma and me at the beach house while John and about 300 other brave runners trudged on.  The force of the wind actually stopped his forward progress as he was finishing!

Emma and I enjoyed our race bags nonetheless; she-the American flags and Statue of Liberty crown; me-the Farm Fresh recipe magazine.  The recipes were somewhat intimidating because they looked fancy, but the lighter, summer fare would be great for cookouts and summer poolside snacks.  I gave it a try.

We enjoyed these burgers and cucumber sauce with a salad and serving of blueberries for lunch.  To save prep work next time, I may put my burger mixture between two pieces of wax paper, roll with rolling pin, and cut into patties using a pizza cutter. A great trick my husband learned while watching Alton Brown on Food Network a few years ago.


INGREDIENTS:

Camera problem-take 2 but no ground turkey

• 1/4 cup plain Greek yogurt, divided
• 1 1/2 T sour cream
• 1/8 cup finely diced, peeled, and seeded cucumber
• 1/4 feta cheese crumbles, divided
• 1 1/2 tsp fresh baby dill
• 1 tsp minced garlic, divided
• 1 lb ground turkey
• 1/4 cup finely minced mushrooms
• 1/4 cup finely chopped baby spinach
• 1 egg
• 1/4 tsp ground cayenne pepper
• slider buns

DIRECTIONS:

1. In a bowl, combine 3 T yogurt, sour cream, cucumber, 1 T feta, 1/2 tsp dill, and /2 tsp garlic. Set aside (this is the cucumber dill sauce)
2. In large bowl, combine remaining ingredients. Gently mix until combined.
3. Form into 6-8 patties.
4. Spray large skillet; place over medium-high heat. When hot, add burger patties. Cook turning once until done (8-10 minutes).
5. Spread buns with sauce.  Garnish as desired.

For the larger appetite, two patties on a regular bun

DIFFICULTY: Medium (the words finely chop/dice reappear, BUT a few mushrooms and 1/4 of a cucumber I can handle)
TIME: 30 minutes

SOURCE: Fresh Ideas from Farm Fresh Food & Pharmacy

Taco Chili

Work lunchtime often includes tasting other people's foods.  We copy and trade recipes.  Some of my favorite recipes come from the collection my coworkers made for as a wedding present.

On a cold January day, this chili smelled delicious when it was reheating in the microwave; everyone in lunchroom begged for the ingredients.  I picked everything up on my way home, and it was in the crock pot the next day.  It is filling enough on its own, but it's also great topping a baked potato or served  in a bread bowl or pasta.


INGREDIENTS:

• 1 pound ground turkey breast
• 1 large onion, chopped
• 4 celery stalks, chopped
• 1 clove of garlic, minced
• 3 T ranch dressing mix
• 3 T taco seasoning mix
• 1 can (15 oz) pinto beans
• 1 can (15 oz) kidney beans
• 1 can (15 oz) black beans
• 1 bag frozen corn, cooked
• 1 can (15 oz) stewed tomatoes
• 1 small can diced green chilies (optional)

DIRECTIONS:

1. Brown meat and onions; drain.  Add celery and garlic, cook through.
2. Add meat mixture to a large pot; without draining, add all other ingredients.
3. Simmer 1 hour or cook on low in a crock pot for 6 hours.

Difficulty: Easy

Time: 15 minutes prep; 6 hours slow cooking

Source: my coworker

Turkey Day Casserole

During my first pregnancy, I fell in love with The Food Network.  While on bed rest, I watched episode after episode.  Semi Homemade with Sandra Lee stood out to me as food I might be able to make.  She had tons of shortcuts for busy people.  My dad and I take turns talking up her recipes.  Recently, he found a new discount store near his home; they had an entire section of Sandra Lee stuff.  He bought me two new cookbooks.

I chose to try this recipe because many of the ingredients are on sale as Thanksgiving approaches.  My favorite local grocery store had a special on ground turkey for $1 a pound.  This was super easy to put together and tasted wonderful.  I plan to make it with my Thanksgiving leftovers in a few weeks, substituting turkey leftovers and homemade mashed potatoes. I can't wait!

INGREDIENTS:

• 1 container (24 oz) mashed potatoes
• 1 pound uncooked ground turkey
• 1 box stuffing for turkey
• 1 can (16 oz) whole cranberry sauce
• 2 jars home-style turkey gravy
• 2 T butter, cut into small pieces

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit   Microwave mashed potatoes, uncovered in container on high for 1 minute.  Stir to break up potatoes.
2. In a medium pan, brown ground turkey; drain.
3. Spread dry stuffing mix in the bottom of a casserole dish.  Top with cranberry sauce.  Layer turkey and 1 jar of gravy.  Spread mashed potatoes over layers in dish.  Dot with butter pieces.
4. Bake in oven for 30 to 40 minutes
5. Serve; heat remaining gravy (I suggest trying the dish before opening the second jar; we didn't need one).  Serve with casserole.

This version is made from leftovers, so the turkey is not ground.  Not a totally photogenic meal, but delicious!

Difficulty: Easy
Time: 15 minute prep; 40 minutes baking time

Source: Sandra Lee Semi-Homemade Slow Cooker Recipes